Oreo Honeybun Cake with Cinnamon Cookies n’ Cream Icing
Ingredients:
For the Cake:
1 box (15.25 oz) yellow cake mix
1 cup sour cream
½ cup vegetable oil
4 large eggs
1 package (3.9 oz) instant vanilla pudding mix
1 cup crushed Oreos (about 10-12 cookies)
1 teaspoon vanilla extract
For the Cinnamon Swirl:
1 cup brown sugar
1 tablespoon ground cinnamon
½ cup crushed Oreos (optional, for added crunch)
For the Icing:
1 cup heavy whipping cream
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon ground cinnamon
½ cup crushed Oreos (for topping)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the Cake Batter:
In a large bowl, combine the cake mix, sour cream, vegetable oil, eggs, pudding mix, crushed Oreos, and vanilla extract. Mix until well combined and smooth.
Make the Cinnamon Swirl:
In a small bowl, combine the brown sugar and ground cinnamon. Mix well.
Layer the Cake:
Pour half of the cake batter into the prepared baking pan. Sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining cake batter on top and then sprinkle the remaining cinnamon sugar mixture over the top.
Swirl:
Use a knife or skewer to gently swirl the batter and cinnamon mixture together for a marbled effect.
Bake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Prepare the Icing:
In a large mixing bowl, beat the heavy whipping cream until soft peaks form. In another bowl, beat the softened cream cheese, vanilla extract, powdered sugar, and ground cinnamon until smooth. Gently fold the whipped cream into the cream cheese mixture until combined.
Frost the Cake:
Once the cake is completely cool, spread the icing over the top. Sprinkle crushed Oreos on top of the icing for added crunch.
Serve:
Slice the cake and enjoy
